This easy mini Lemon Meringue Pie is a small-batch dessert for two. It features a homemade crust, a tangy-sweet lemon filling made from scratch, and a light, creamy meringue toasted to a pale golden brown. Allow time for the pie to cool completely so the filling sets before serving.
Table of Contents
- How to make Mini Lemon Pie
- For the homemade Pie Crust
- For the Lemon Filling from scratch
- For the homemade Meringue
- You may also enjoy
This cute, flavorful dessert serves 2. Plan ahead—the pie must cool completely before slicing so the filling is set.
How to make Mini Lemon Pie
For the homemade Pie Crust
In a medium bowl whisk together 1/3 cup flour, 1 teaspoon sugar, and a pinch of salt.
Scatter 1 tablespoon shortening over the dry ingredients and use a fork to mash it in until the mixture resembles coarse sand. Add 2 tablespoons chilled unsalted butter (cut into cubes) and work it in with the fork so there are small pea-sized bits.
Sprinkle 1 to 1 1/2 tablespoons ice water over the mixture, a half tablespoon at a time. Press the dough together and stop when it just holds.
Flatten the dough into a disk, wrap tightly in plastic, and chill for 20 minutes.
Preheat the oven to 375°F (190°C). Roll the dough 1 inch larger than the pan and fit it into a 6-inch pie pan. Trim and pinch the edges if you like a decorative border.
Prick the bottom of the shell lightly with a fork. Bake 10 minutes or until lightly golden. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
For the Lemon Filling from scratch
Whisk 1 egg yolk in a small bowl and set aside. (Reserve the white for the meringue.)
In a medium saucepan combine 1 1/2 tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water. Whisk over medium heat until it comes to a boil, stirring constantly. Simmer a minute or two until it thickens, then remove from heat and let cool briefly.
Temper the yolk by whisking a small spoonful of the hot mixture into it. Repeat with additional spoonfuls until you’ve added about half of the cornstarch mixture, then return the yolk mixture to the pot.
Bring the pot back to a boil over medium heat, stirring constantly, and cook 3–4 minutes until fully thickened. Remove from heat and stir in 1/8 cup lemon juice and 2 tablespoons butter until smooth.
Pour the hot lemon filling into the pre-baked pie shell and smooth the surface.
For the homemade Meringue
In a clean bowl or stand mixer, beat the reserved egg white until soft peaks form. Gradually add 1/8 cup sugar and 1/2 teaspoon vanilla extract, then continue beating until stiff, glossy peaks form.
Spoon the meringue onto the lemon filling, spreading it right to the crust edges to seal. Use the spatula to create soft peaks or swirls for texture.
Bake at 325°F (160°C) for about 20 minutes, or until the meringue peaks are lightly browned and set. Remove and cool completely on a wire rack before serving—this ensures the filling firms up and slices cleanly.
You may also enjoy
- Mini Lemon Loaves
- Lemon Poppy Seed Muffins with Sour Cream
- Mile High Lemon Bars
- Lemon Blueberry Cheesecake
Small Lemon Meringue Pie Recipe
Ingredients
For the Pie Crust:
- 1/3 cup flour
- 1 tsp sugar
- Pinch of salt
- 1 Tbsp shortening
- 2 Tbsp chilled unsalted butter (cut into cubes)
- 1 to 1 1/2 Tbsp ice water
For the Filling:
- 1 egg yolk (reserve white for meringue)
- 1 1/2 Tbsp cornstarch
- 1/3 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 1/8 cup lemon juice
- 2 Tbsp butter
For the Meringue:
- 1 egg white
- 1/8 cup sugar
- 1/2 tsp vanilla extract
Instructions
Pie Crust
- Whisk flour, sugar, and salt. Cut in shortening until coarse. Add chilled butter and cut in until pea-sized pieces form.
- Add ice water a half tablespoon at a time and press to form a dough. Don’t overwork it.
- Shape into a disk, wrap, and chill 20 minutes.
- Preheat oven to 375°F (190°C), roll dough 1 inch larger than the pan, and fit into a 6-inch pie pan. Trim and crimp edges as desired.
- Prick the bottom lightly and bake 10 minutes or until lightly golden. Cool while preparing filling. Reduce oven to 325°F (160°C).
Filling
- Whisk the egg yolk and set aside.
- In a saucepan whisk cornstarch, sugar, salt, and water. Bring to a boil over medium heat, whisking until thickened. Remove from heat and let cool briefly.
- Temper the yolk by whisking in small amounts of the hot mixture, then return the yolk mixture to the pot.
- Return to a boil and cook 3–4 minutes, stirring constantly. Remove from heat and stir in lemon juice and butter.
- Pour the filling into the pre-baked crust.
Meringue
- Beat the egg white until soft peaks form. Gradually add sugar and vanilla and beat until stiff peaks form.
- Spread the meringue over the filling, sealing to the crust edges. Create peaks or swirls.
- Bake at 325°F (160°C) for about 20 minutes, until peaks are lightly browned and set.
- Cool completely on a wire rack before serving so the filling firms up.
Notes
- Plan ahead: the pie needs to cool completely before serving for the best texture and slicing results.
Nutrition
Hi there — I’m Zona House. I love creating simple, satisfying recipes that are easy to follow and delicious to eat. Enjoy this small-batch lemon meringue pie and savor every bite!
